Brush oil over duck breast and season. Heat a non-stick frying pan over a medium-high heat. When hot add duck breast, skin-side down. Cook for 3 minutes or until skin is golden and crisp. Turn and cook for 3 minutes or until just cooked through. Transfer to a plate. Cut into 3cm pieces

Heat remaining oil in pan over medium heat. Add onion and cook for 4 minutes or until softened

Add Passage to Asia Red Thai Curry Simmer Sauce, coconut milk, pineapple and tomatoes. Stir until combined. Bring to the boil and simmer for 5 minutes. Add duck and simmer for 10 minutes or until duck is cooked through and sauce thickens

Spoon rice into serving bowls. Top with curry and serve with basil leaves, mint leaves and chilli